Want to give your chicken barbecue a new twist? Why not try this citrus chicken barbecue? This chicken barbecue dish has orange juice and orange zest to give your barbecue citrus flavor. For those not familiar how to get the orange zest, just grate the orange skin on a fine grater, collect the grated orange skin and put it in the marinade. Don’t include the white part or inner layer of the skin.
Try this fish escabeche with a twist with the addition of lemongrass and kinchay. Lemongrass is one of the culinary herb that enhances the flavor of meat dishes but can also be used on fish or seafood. It acts as a deodorizer too like ginger. And with regards to fish used in this recipe, you can use white flesh fish like grouper (lapu-lapu) or red snapper (maya-maya). Buying the fish is sometimes tricky not knowing how fresh it is when sold in the market. It is not enough to look at the clear eyes or red gills. Fish skin should be oily and not dry, firm and not soft. Check for that sea or freshly cut cucumber smell. Any weird odors are signs of a stale fish.
Steamed chicken is a healthier than fried chicken obviously because the fat content is not as much as frying the chicken. Steaming food preserves the flavor. But some people dislike steamed chicken because it looks and sometimes taste bland specially when they taste the skin. It looks and taste half cooked. The recipe I have here is frying the chicken first them steaming it. Quite contrary to the usual cooking of steaming it first to ensure everything or every part of the chicken is cooked. Not having fresh blood on the inside and the joints. I think this is a must try if you want to cook something different.
Beef pochero dish is a variation of the well known pork pochero. This recipe is actually stewed beef with Chorizo de Bilbao and vegetables which includes cabbage, potatoes, green beans and garbanzos. It is also served with eggplant sauce.
Fish and chips is an English dish which have a history why it became a popular dish in England. Actually it didn’t originated there, it was introduced by Jewish immigrants. Even in the western world it is also popular so why not adapt this food also in our palate? We can use local fish fillets like lapu-lapu, labahita, cream dory or tilapia and we also have an abundant source of potatoes. Ingredients are also very basic and simple using salt and pepper, butter, flour and cooking oil.